Scallop and Penne Salad - Low Sodium Version

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes (cooking time does not include chilling time)

This recipe can easily be multiplied and keeps well for 2-3 days.

Place a large non-stick skillet over medium-high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until well browned.

While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.

When the mushrooms are done add them to the penne and toss well.

Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 - 4 minutes and add them to the penne and mushrooms. Toss well.

Add the celery, green olives, salt and pepper and toss well.

Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 - 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.

Toss well and chill.